EP0896798A1 - Gefüllte Teigprodukte enthaltend eine Trennschicht - Google Patents

Gefüllte Teigprodukte enthaltend eine Trennschicht Download PDF

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Publication number
EP0896798A1
EP0896798A1 EP98401945A EP98401945A EP0896798A1 EP 0896798 A1 EP0896798 A1 EP 0896798A1 EP 98401945 A EP98401945 A EP 98401945A EP 98401945 A EP98401945 A EP 98401945A EP 0896798 A1 EP0896798 A1 EP 0896798A1
Authority
EP
European Patent Office
Prior art keywords
coating
layer
barrier
water
flour
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP98401945A
Other languages
English (en)
French (fr)
Inventor
Patrick Raulet
Isabelle Brivet
Emmanuelle Jean
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
EURODOUGH
Original Assignee
PATRICK RAULET SA
Sa Patrick Raulet
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by PATRICK RAULET SA, Sa Patrick Raulet filed Critical PATRICK RAULET SA
Publication of EP0896798A1 publication Critical patent/EP0896798A1/de
Withdrawn legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/26—Partially or completely coated products the coating forming a barrier against migration
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/34—Filled, to be filled or stuffed products the filling forming a barrier against migration
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/001—Cooling

Definitions

  • the present invention relates to a fresh composition for consumption delayed, likely to be kept in positive cold or frozen state, comprising a flour dough and an interior filling and its method of manufacturing, ready to cook for consumption.
  • flour dough any type of dough such as, for example, dough puff pastry, broken, shortbread, croissant, bread, pizza, brioche, donut, cabbage, Lebanese bread, brick leaf, fresh pasta.
  • interior trim covers any product or set of food products, such as for example stuffings based on cheese, meat, fish, fruit, vegetables.
  • compositions belonging to the family described above are offered for sale.
  • the problem is being able to make these kinds of compositions in advance ready to cook and consume, and moreover to keep them in the positive cold and even in deep freezing, without affecting taste characteristics.
  • the barrier must constitute a mechanical protection of the garnish.
  • the barrier must prevent contact between the dough and the filling in opposing the migration of all compounds, microorganisms, enzymes, water, solute, even if the filling has a water content high or enzymatic activity.
  • the invention provides a composition, and its manufacturing process, which meets all of these conditions.
  • the long-life food composition comprising a flour dough and an inner filling
  • it comprises a coating capable of isolating said filling from said paste, from so as to allow cold storage of the whole.
  • said coating is composed of at least two layers, namely a first layer constituting a mechanical barrier, and at least one second layer constituting water barrier.
  • the mechanical barrier is produced from a mixture, a binder (flour, starch) and fat (vegetable or animal oil).
  • the layer forming a water barrier contains fat, and more particularly, it is produced under the shape of two films applied to the inner and inner faces respectively outer layer forming the mechanical barrier of the coating.
  • the invention also relates to a coating for interior lining of a flour dough composition, comprising at least two layers, know a first layer constituting a mechanical barrier, and a the second water barrier layer, and the water barrier layer is preferably made in the form of two films applied to the faces internal and external respectively of the mechanical barrier layer of the coating.
  • the outer surface of the closed coating is then coated, a second film or external film constituting a water barrier, and comprising fat.
  • FIG. 1 is a schematic sectional view of the composition of the invention, it being understood that the geometric proportions are not respected for the clarity of the drawing.
  • the composition comprises a flour dough comprising two parts 2A and 2B, each in the form of a layer, of thickness included for example between 1 and 6 mm; between layers 2A and 2B of the flour dough a lining referenced 3 is disposed, itself disposed inside a coating 4 able to isolate the filling 3 from the layers of dough 2A or 2B.
  • flour dough Any type of flour dough is likely to be part of the invention such as for example puff pastry, shortcrust pastry, shortbread, croissant, bread, pizza, brioche, donut, puff pastry, Lebanese bread, brick leaf, fresh dough.
  • Lining means a product or set of products prepared or unprepared food, such as stuffing made from cheese, meat, fish, fruit, vegetables.
  • the coating 4 according to the invention is able to isolate the filling 3 from the paste 2A or 2B, forming a mechanical barrier, a water barrier and a barrier preventing the migration of certain bodies such as compounds enzymatic.
  • composition of the invention may very well have only a thickness of dough; in this case, the packing 3 / coating 4 assembly rests on a single dough base 2B.
  • the flour dough 2 and the filling 3 are produced in a known manner in depending on their composition and the type of food preparation you want achieve.
  • coating 4 has a particular composition, shown schematically in Figure 2 in section.
  • the coating 4 thus carries a main layer 5 forming a mechanical barrier, of thickness for example between 0.2 mm to 1 mm, and two films 6 and 7, applied to the two respective faces of layer 5.
  • Films 6 and 7 each constitute a barrier intended to prevent the passage of water.
  • the main layer 5 (FIG. 2) constituting the mechanical barrier of the coating 4 is produced in the following manner, according to the invention, with reference in Figures 3A to 3D.
  • the four components namely water 5 (not shown), binder 9 ', fat 10 ′ and emulsifier 11 ′ are poured into container 8.
  • ingredients which depend on the final composition, and in particular on the filling 3.
  • these various ingredients can represent between 0 and 8% and preferably between 0 and 3% of the dry matter and include for example plasticizers (glycerol, sorbitol, ...), sugars (sucrose, fructose), salt, egg, powder milk or derivative, flavors, colors or any other similar product.
  • the mixture 9 ', 10' and 11 ' is mixed with using an agitator, of the propeller type for example, and bearing the reference general 12 and of type known per se.
  • the mixture can last between 2 and 5 min, and preferably 3 min, at room temperature; the mixer rotation speed can be constant or on the contrary progressive.
  • the mixture thus obtained is subjected to cooking (figure 3C) by pouring said mixture into a heating mold 13, comprising a lower wall 14 and an upper wall 15, delimiting a volume intended for be occupied by the 9 '/ 10' / 11 'mixture.
  • the mold is of a type known per se.
  • the mold has a shape suitable for allowing the production by baking of a hemispherical shell 16.
  • Figure 3D we show schematically the mold release consisting at the opening of the mold, in a known manner, to then release the shell 16 hemispherical constituting part of the mechanical barrier 5 of coating 4.
  • the following step is represented schematically. realization of the coating 4, consisting in the application to the inner wall of the shell 16, of a film 6 constituting a hydrophobic barrier, intended to prevent the passage of water.
  • the film is applied using a spray A of a type known per se.
  • the water barrier film thus applied to the interior wall comprises a material fat or a mixture of different fats, possibly with a or more emulsifiers, in a proportion of 0 to 20% of the entire film interior 6 constituting water barrier.
  • fat can be animal or vegetable.
  • the next step is to make a coating defining a volume closed interior, in which the packing 3 is placed.
  • a coating consisting of two parts, namely a hemispherical shell 16, and a circular base 17, the diameter of which is roughly the same as that of the shell.
  • Base 17 is flat and is made using a suitable mold in a similar way to that of shell 16. Place the trim 3 on the base 17 and then place the hemispherical shell 16, contiguously with the edge of the base circular 17.
  • the edges of the base 17 and of the shell 16 are respectively sealed by all known process, by hot or cold pressing.
  • the bottom 17 and the shell 16 form the mechanical barrier 5 of the coating 4.
  • the mechanical barrier 5 can be made up of two hemispherical shells.
  • the subsequent step consists in applying to the coating 4 produced, and more particularly on the external face thereof, a second film or external film 7, forming a water barrier and made of material fat or a mixture of fat associated with a monoglyceride acetylated, the proportion possibly varying from 0 to 100%.
  • the second film or external film 7, constituting a water barrier, is applied by spraying using a sprayer of the type known per se and referenced B and able to deliver a cloud 20 of droplets or fine particles made up of fat mixture mentioned above.
  • the coating 4 was thus produced inside which the lining 3 is disposed.
  • composition thus produced can be stored in positive cold (12 to 14 ° C) for at least 30 days, and also be kept as is frozen, without losing any of the organoleptic qualities and of the whole, taking into account the barrier properties to water and mechanical barrier, as well as barrier preventing migration or the activity of the enzymes, of the coating 4.
  • the coating 4 is formed and produced so as to not be perceived to taste when baking the whole dough 2 / garnish 3 / coating 4, during consumption by the end user.
  • coating 4 and its content. (interior trim) and keep everything cold (positive or frozen), to subsequently install the coating / packing assembly in a flour dough shell; the flour dough / coating / filling set can be cooked right away or kept cold.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
EP98401945A 1997-07-29 1998-07-29 Gefüllte Teigprodukte enthaltend eine Trennschicht Withdrawn EP0896798A1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR9709638A FR2766671B1 (fr) 1997-07-29 1997-07-29 Composition fraiche comprenant une pate a farine et une garniture interieure
FR9709638 1997-07-29

Publications (1)

Publication Number Publication Date
EP0896798A1 true EP0896798A1 (de) 1999-02-17

Family

ID=9509758

Family Applications (1)

Application Number Title Priority Date Filing Date
EP98401945A Withdrawn EP0896798A1 (de) 1997-07-29 1998-07-29 Gefüllte Teigprodukte enthaltend eine Trennschicht

Country Status (2)

Country Link
EP (1) EP0896798A1 (de)
FR (1) FR2766671B1 (de)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1118272A1 (de) * 1999-07-30 2001-07-25 Nippon Sanso Corporation Gefrorene lebensmittel sowie verfahren zur herstellung derselben
FR2837672A1 (fr) * 2002-04-02 2003-10-03 Vargas Walter Orlando Alcocer Delices inca

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2008304130B2 (en) 2007-09-28 2013-09-12 Kellanova Particulate filled edible product and process for making

Citations (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3219456A (en) * 1963-04-11 1965-11-23 Borden Co Method for producing an unbaked dough product
DE2701765A1 (de) * 1977-01-18 1978-07-20 Matthias Schmidt Honigwaffel
US4171380A (en) * 1978-04-17 1979-10-16 Forkner John H Cooked dough envelope having frozen filling and method therefor
GB2168233A (en) * 1984-12-06 1986-06-18 Haas Franz Waffelmasch Process of making a baked piece comprising two or more wafer layers
US4603051A (en) * 1982-01-04 1986-07-29 Maryland Cup Corporation Edible food containers and the method of coating said containers
JPS61231953A (ja) * 1985-04-05 1986-10-16 Haruji Yokoyama ペ−スト状食品
US4721622A (en) * 1984-05-25 1988-01-26 United Biscuits (Uk) Limited Shelf stable, filled food and method of manufacture
US4741908A (en) * 1985-08-01 1988-05-03 Oscar Mayer Enrobed food products and method of manufacture
WO1992001394A1 (en) * 1990-07-25 1992-02-06 Devro Limited Moisture barrier film
EP0509566A1 (de) * 1991-03-11 1992-10-21 Unilever N.V. Blätterteiglaminate
US5194272A (en) * 1986-12-18 1993-03-16 Sudmilch Aktiengesellschaft Pack for foods and process for the production thereof
EP0638488A1 (de) * 1993-08-12 1995-02-15 Convenience Foods Limited Mikrowellenerhitzbares Lebensmittel enthaltend eine essbare innere Sperrschicht gegen Feuchtigkeit
WO1995007025A1 (en) * 1993-09-06 1995-03-16 Unilever N.V. Filled laminated dough systems

Patent Citations (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3219456A (en) * 1963-04-11 1965-11-23 Borden Co Method for producing an unbaked dough product
DE2701765A1 (de) * 1977-01-18 1978-07-20 Matthias Schmidt Honigwaffel
US4171380A (en) * 1978-04-17 1979-10-16 Forkner John H Cooked dough envelope having frozen filling and method therefor
US4603051A (en) * 1982-01-04 1986-07-29 Maryland Cup Corporation Edible food containers and the method of coating said containers
US4721622A (en) * 1984-05-25 1988-01-26 United Biscuits (Uk) Limited Shelf stable, filled food and method of manufacture
GB2168233A (en) * 1984-12-06 1986-06-18 Haas Franz Waffelmasch Process of making a baked piece comprising two or more wafer layers
JPS61231953A (ja) * 1985-04-05 1986-10-16 Haruji Yokoyama ペ−スト状食品
US4741908A (en) * 1985-08-01 1988-05-03 Oscar Mayer Enrobed food products and method of manufacture
US5194272A (en) * 1986-12-18 1993-03-16 Sudmilch Aktiengesellschaft Pack for foods and process for the production thereof
WO1992001394A1 (en) * 1990-07-25 1992-02-06 Devro Limited Moisture barrier film
EP0509566A1 (de) * 1991-03-11 1992-10-21 Unilever N.V. Blätterteiglaminate
EP0638488A1 (de) * 1993-08-12 1995-02-15 Convenience Foods Limited Mikrowellenerhitzbares Lebensmittel enthaltend eine essbare innere Sperrschicht gegen Feuchtigkeit
WO1995007025A1 (en) * 1993-09-06 1995-03-16 Unilever N.V. Filled laminated dough systems

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
PATENT ABSTRACTS OF JAPAN vol. 011, no. 075 (C - 408) 6 March 1987 (1987-03-06) *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1118272A1 (de) * 1999-07-30 2001-07-25 Nippon Sanso Corporation Gefrorene lebensmittel sowie verfahren zur herstellung derselben
EP1118272A4 (de) * 1999-07-30 2004-08-11 Ajinomoto Kk Gefrorene lebensmittel sowie verfahren zur herstellung derselben
FR2837672A1 (fr) * 2002-04-02 2003-10-03 Vargas Walter Orlando Alcocer Delices inca

Also Published As

Publication number Publication date
FR2766671A1 (fr) 1999-02-05
FR2766671B1 (fr) 1999-09-10

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